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  1. jetsknicks1

    1st smoke in a while.

    Hey all, I havent posted in a while and it's good to back. Fired up the OKJ for the first time, in a long time. It's just been so hot here this summer and even tho it's still hot, its the Jet's first game so here we go. Doing 2 racks of St. Louis, a sesame ginger Turkey roast and my buddy...
  2. jetsknicks1

    Welcome home cook.

    Hey all, been a while since I’ve stopped by. Our son has been working overseas and now that he’s safely back for the birth of his first, we are welcoming him home. Pulled pork, ribs & turkey breasts goin down.
  3. jetsknicks1

    Brisket in smoker overnight?

    Yes, another brisket question, sorry. Doing a brisket for our fantasy draft tomorrow night and I really don’t want to get up at 4am to get it started. I have a vertical OKJ and I’m wondering if it would be okay to bring the smoker up to say, 300*, put the brisket on about 10/11pm, close up all...
  4. jetsknicks1

    Best butt yet.

    Heading to see some friends today so I did an 8# butt yesterday and it’s absolutely the best one I’ve done so far. Rubbed it Thursday night, put another coating on Saturday morning and off the OKJ. 5 hours in, sitting at 150it. Took it to 170 and then into a pan with some apple juice and...
  5. jetsknicks1

    Super Bowl Smoke. Lots of Q-View

    Big SB bash today and a buddy and I are going way out of our comfort zone lol. First up is our first ever pastrami. Brined for a week, rinsed and rubbed with POG, ground mustard and coriander. On the OKJ for 10.5 hours, to an IT of 190*. Rested and cooled in the fridge, waiting for the...
  6. jetsknicks1

    First roast beef sammies.

    I wanted to try my hand at this so after finding a nice 4.5# top round roast at a great price and scrolling thru some threads here, I figured I’d give it a shot. I wanted to keep this one simple so I just let it sit in some Worcestershire sauce for a few hours, made some slits in the roast that...
  7. jetsknicks1

    Sunday Thanksgiving!! Q-View

    This is the day we do our Thanksgiving and it's absolutely my favorite day of the year, today we're doing a smoked and a fried bird and some double smoked ham, Bear Style, there wasn't a lot of fat on the ham so I'm adding some bacon to baste the meats. This bird was injected with Creole Butter...
  8. jetsknicks1

    Draft Day burnt ends. Q-View

    Fantasy draft is tomorrow night and I'm trying some chuck burnt ends. I've done burnt ends with a tiny piece of brisket once but this is my first real attempt on a larger level. Started with three chuck roasts, totaling 7#, rinsed them and made horizontal cuts about midway thru. Dove into the...
  9. jetsknicks1

    Legs & Brats. Q-View

    Had some chicken legs so I marinated half of them in Caribbean Jerk and half in Garlic & Herb overnight. Fired up the Weber kettle and tossed on the wings and some brats. Everything came out really well and we had some full folks when all was said and done. Thanks for looking.
  10. jetsknicks1

    Saturday Spares!

    We have some friends coming in for the weekend and my wife asked what we should for dinner, well I just happened to be looking at a BearCarver rib thread sooooo what do you think I said? :yahoo: Picked up some St Louis spares, cut them in half to fit in the box and pulled the membrane. A little...
  11. jetsknicks1

    Can I make burnt ends from this?

    My wife picked this up and I'm wondering if I can make burnt ends out of it? I've never made them before and I have no idea if this will work? It's a brisket flat cut.
  12. jetsknicks1

    Big party smoke with Q-Vuew

    I have a buddy with a birthday tomorrow and he & his wife asked if I would smoke all the meats for the party. I am extremely flattered that they asked because it shows me my Q is getting better but I'm also pretty nervous because I've never smoked for someone else before and I want to make sure...
  13. jetsknicks1

    Bear style ham/Thanksgiving question

    Hey all. We do our Thanksgiving on Sunday and due to space & time, I need to double smoke the ham the day before. Should I put the glaze on when I smoke it or wait till I heat it up in the oven? Thanks in advance, Q-View to come.
  14. jetsknicks1

    Gators vs Bulldogs Day! Heavy Q-View

    Go Gators! Starting with 4 fatties today. Bacon cheeseburger, Cajun, Chicken Cordon Blu & an Italian chicken. Also going to do a shrimp boil and maybe some chicken legs. More Q-View to come.
  15. jetsknicks1

    Largest smoke yet. Advice/Q View

    On September 10th I'm doing my biggest smoke yet, I apologize for the early thread but I'm feeling OCD about my prep :-). The quick back story... Last year Mrs. JK & I went to Ireland and spent some of our trip with some friends, well now they're coming here and it's time to repay the...
  16. jetsknicks1

    Butt, Breast & Wings. Q-View

    Happy 4th everybody! Got some folks coming over and we've got a bunch going into the Meat Locker today. First the butts. The one on the left is an Asian style and the the one on the right has been injected with a BBQ sauce/ Worcestershire sauce concoction my buddy came up with. I also have a...
  17. jetsknicks1

    Boneless pulled pork?

    Morning all. My wife picked up a small pork butt and I decided to try an Asian pulled pork. I mixed what I think will be a nice paste, grabbed the pork out of the fridge and realized it's a boneless butt, tied with some string :icon_eek: My question is, will this thing still pull? I'm still...
  18. jetsknicks1

    Fresh kielbasa?

    I've never seen fresh kielbasa before but I saw in the store today and figured, why not? I've also got some spinach & feta sausages going on. Has anybody done fresh kielbasa before?
  19. jetsknicks1

    Rib cookoff

    Some friends decided to do a little rib cook off so i figured, why not? Gonna try a couple different ways. Mrs JK likes hers with just some Montreal seasoning with no sauce and no wrap so I've got a couple for her. The other 3 I rubbed down and i think in gonna wrap two and maybe just sauce the...
  20. jetsknicks1

    pulled pork help

    Doing my second PP smoke, the first one was a disaster because i messed up the timing and it took too long. This time im starting way early, thinking i can wrap it and rest if done early. I have two butts, one 3.4# and one 4.9#, any suggestions on how early to put the bigger one on and how far...
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